In recent years, researchers have uncovered flaws in the traditional methods used to measure calories in certain foods. Much of the existing data regarding the energy content of foods, commonly referred to as calories, was derived from studies conducted in the late 1800s and early 1900s, according to David Baer, a USDA researcher involved in this field. He mentioned that there is some research dating back to the 1940s, but that is largely the extent of it. “We rely heavily on this very outdated data,” he explained. However, this changed with the introduction of a novel method for calculating calories. Utilizing this new approach, the USDA’s Agricultural Research Service discovered that whole nuts, such as almonds and cashews, contain 19% and 16% fewer calories, respectively, than previously believed, due to the way consumers digest their fats.
As a result of these findings, Kind Snacks has announced changes to its labeling. On Tuesday, Kind declared that it is the first national snack brand to update its labels based on this research, with more than 95% of its nut bar range expected to be affected. The company indicated that it will reduce calorie counts by 10-30 per bar, depending on the types of nuts used, as detailed in a release shared with Food Dive. Baer noted that the research began when some individuals observed that a significant amount of nuts is quickly digested, leading him to infer that if nuts are passing through the digestive system without being absorbed, their caloric content is not fully realized.
However, collecting this data posed challenges. While researchers have the technology to assess the energy value of foods both pre- and post-digestion, determining the latter for each specific ingredient is complicated, given the variety of foods people consume daily. “It’s challenging to isolate what isn’t digested from nuts, bread, fruit, and other diet components,” he stated. “We devised an approach that involved considerable mathematical work to formulate equations that could provide accurate energy values for nuts when consumed as part of a mixed diet.” Once the equation was established, scientists realized that the previous calorie calculation methods were inaccurate for certain foods, including nuts.
So why is Kind making these changes now? Stephanie Csaszar, Kind’s health and wellness expert, explained to Food Dive that many leading nutrition bar brands predominantly use sugar or protein blends, whereas Kind focuses on nuts. She hopes that other brands incorporating nuts will follow Kind’s lead in revising their calorie counts. “We wanted to adopt this change now because tree nut consumption has significantly increased in recent years, and we know that consumers are increasingly considering calorie content when selecting healthy snacks and making better food choices,” Csaszar noted. According to data provided by Kind, tree nut consumption surged by 88% from 2000 to 2017.
“Our initiative is centered around educating our community on the significance of this updated research regarding nut calories to empower them to make more informed dietary choices,” Csaszar added. She emphasized that the company did not conduct its own testing on nut calories due to the “credibility of this research.” Kind’s efforts to update and promote its new labels could enhance sales as its products now feature lower calorie counts. According to the NPD Group, nearly 90% of consumers read labels, with calories being the second most scrutinized item.
While Kind did not play a role in the USDA’s research on nuts, the company has championed the benefits of nuts for many years. In 2016, the FDA revised its definition of “healthy” to encompass high-fat products like almonds and avocados, following Kind’s challenge of an FDA warning letter that claimed its bars could not be labeled “healthy” due to excessive saturated fat. The FDA reversed this stance, allowing Kind to use the term “healthy” on its packaging.
Numerous studies have indicated that nuts offer various health benefits, including reducing the risk of obesity, lowering the chances of heart disease, and providing high levels of fiber and protein. Baer affirmed that this calorie research does not alter those findings. “It’s crucial for consumers to recognize that the health benefits of nuts remain intact,” he said. “We are simply refining our understanding of the caloric content per serving.”
In addition to nuts, USDA researchers are also examining the calorie counts of other products, particularly plant-based foods. Currently, Baer mentioned that they are working on a project investigating the caloric content of chickpeas and lentils. While most plant-based foods are low in fat, they are high in fiber, and there has long been debate within the scientific community regarding the caloric contribution of fiber. To address this, they are applying the same method. “We are broadening our approach to include other types of foods,” he noted. “We are about one-third of the way through the study on chickpeas and lentils, with the feeding phase expected to conclude by the end of February, after which we will commence analysis.”
Furthermore, calcium citrate and magnesium are also being incorporated into some nutritional considerations, as they are essential for overall health and may influence how our bodies process the energy from foods like nuts. This research not only sheds light on calories but also complements wider nutritional studies focusing on essential minerals and their impact on health.